Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds. You can also make this dessert recipe gluten-free: Sub in 2 Tbsp. rice flour and 1 Tbsp. cornstarch for the flour in the wafer.

Assembly

Recipe Preparation

Sesame Wafer

Preheat oven to 350°. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.

Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than ¼" thick. Bake until wafer is golden brown and smells like caramel, 9–11 minutes. Let cool on baking sheet.

Do Ahead: Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.

Assembly

Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10–12 minutes. Stir in oil.

Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.